Bridor Introduces ARTY Viennese Pastries to Redefine the Rules of Frozen Bakery

Leading French bakery manufacturer, Bridor, has unveiled an innovative selection of frozen ready-to-prove (RTP) pastries perfectly suited for artisan bakers. The new ARTY Viennese pastries represent a three-year journey of extensive research and development to introduce a never-before-seen industrial bakery tool to create the pastries.

Reinventing the traditions of pastry making, the new products – including the 75g ARTY Croissant and 80g ARTY Pain au Chocolat – form part of Bridor’s Éclat du Terroir range. Inspired by art and craftsmanship, the crescent of the ARTY Croissant boasts a distinctive pyramidal shape with finely layered laminations, whilst an innovative folding technique results in the new ultra flaky and structural Pain au Chocolat – a first in the world of industrial baking.

The new products launched as Bridor identified that many bakers produce pyramid shaped croissants and pain au chocolat with very clear and visible pastry sheets.

Sitting in the Éclat du Terroir range, the 75g ARTY Croissant is the only product of its kind on the market.  Redefining the classic croissant with its distinctive size and pyramid-shaped design, the croissant is made using a triangular-shaped dough that undergoes slow, loose rolling inspired by traditional hand-shaping techniques, giving the product its unique shape.

With a unique aromatic complexity, the croissant comprises of a thin, delicate yet layered puff pastry with a silky-smooth crumb on the inside. Made from quality raw materials, such as wheat grown in France, butter and barn eggs, the recipe boasts a buttery flavor complemented by caramel notes.

Also new to the Éclat du Terroir range is the 80g ARTY Pain au Chocolat. Characterized by its delicate lamination and an indulgent recipe, the ARTY Pain au Chocolat contains 20% extra chocolate compared with the original Pain au Chocolat in the Éclat du Terroir range. The pastry embraces a short yet wide shape with a unique flaky appearance, which is achieved through special folding techniques, allowing for an even distribution for the rich chocolate filling.

To demonstrate the ARTY Viennese Pastries’ potential impact on the industry, Bridor conducted a survey among French artisan bakers. The results found a 50% intention to buy rate among artisan bakers who buy frozen products, with a further 27% of artisan bakers, who don’t currently buy frozen products, say that the Arty range is something they would be willing to buy. This reflects the confidence and trust that professionals have in Bridor’s ability to deliver high-quality pastries that meet RTP baking standards.

Speaking about the ARTY Viennese pastries, Erwan Inizan, UK Sales Director at Bridor, said: “Bridor’s commitment to creating innovative products that resonate with both consumers and professionals is at the heart of everything we do. We are proud to introduce the ARTY Viennese Pastries to the Éclat du Terroir range as they not only reflect our passion for the art of baking, but also showcases our dedication to pushing the boundaries of frozen bakery. Created especially for artisan bakers using new, world-first production methods, the ARTY Croissant and Pain au Chocolat are the perfect embodiment of our commitment to delivering exceptional taste and visual experiences.”


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